Crispy Chicken Greek Pasta (Printable)

Golden crispy chicken bites tossed with tender pasta, cherry tomatoes, cucumbers, olives, and creamy feta in a zesty Mediterranean dressing.

# Ingredient List:

→ Crispy Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon garlic powder
08 - Salt and freshly ground black pepper to taste
09 - 1/3 cup olive oil for frying

→ Pasta

10 - 12 ounces short pasta such as penne, fusilli, or rigatoni
11 - 1 tablespoon olive oil
12 - Salt for pasta water

→ Greek Salad Mix

13 - 1 cup cherry tomatoes, halved
14 - 1 cup diced cucumber
15 - 1/2 cup finely sliced red onion
16 - 1/2 cup Kalamata olives, pitted and halved
17 - 1/2 cup crumbled feta cheese
18 - 1/4 cup fresh parsley, chopped

→ Dressing

19 - 3 tablespoons extra virgin olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 teaspoon dried oregano
22 - 1 garlic clove, finely minced
23 - Salt and black pepper to taste

# Directions:

01 - Slice chicken breasts into bite-sized pieces. Set up three separate bowls: one with flour, one with beaten eggs, and one with panko mixed with Parmesan, oregano, garlic powder, salt, and pepper. Dredge each chicken piece in flour, then egg, then the panko mixture, pressing gently to adhere.
02 - Heat olive oil in a large skillet over medium-high heat. Working in batches, fry chicken pieces for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking.
04 - In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley. Whisk together extra virgin olive oil, red wine vinegar, oregano, garlic, salt, and pepper in a separate bowl. Pour dressing over salad and toss gently.
05 - In a large serving bowl, combine cooked pasta with the Greek salad mixture and toss well. Top with crispy chicken bites. Garnish with additional feta cheese and fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The crispy chicken stays crunchy even after you toss everything together, which feels like a small miracle.
  • You get the satisfaction of fried chicken and a fresh salad in one bowl, no side dishes required.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • Leftovers actually improve because the pasta soaks up the dressing overnight.
02 -
  • Don't add the chicken until you're ready to serve, it loses its crunch fast once it sits on the dressed pasta.
  • Salt your pasta water generously, it should taste like the sea or your pasta will be bland no matter what you do.
  • If your oil isn't hot enough, the chicken will absorb it and turn greasy instead of crispy, test with a breadcrumb first.
03 -
  • Press the panko coating firmly onto each piece of chicken, it's the difference between breading that sticks and breading that falls off.
  • Let the chicken rest on the paper towels for a minute before adding it to the pasta, it keeps the bottom pieces from getting soggy.
  • Taste your dressing before you pour it over the salad, it should be punchy enough to stand up to all the other flavors.
Go Back